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Summer Vegetable Crepes Recipe

   
 

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     Summer Vegetable Crepes

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 min

Ingredients
1/3 cup reduced fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon evoo
2 cups chopped zucchini
1 1/4 cup chopped green beans
1 cup fresh corn kernels
 
1 cup part skim ricotta cheese
1/2 cup shredded monterey jack cheese
1/4 teaspoon pepper
4 9 inch ready to use crepes

Instructions
Stir cour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside. Heat oil in a large nonstick skillet over medium high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. reduce heat to low, stir in ricotta, monterey jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat. To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package).
Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam side down on the dinner plate. Repeat with remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Serving Suggestions
1 crepe= 302 calories


Originally Submitted
1/28/2015





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